Potato Salad With Capers Kalamata Olives And Artichoke Hearts Recipe

A vibrant and flavorful potato salad bursting with Mediterranean flair! This recipe uses thin-skinned, low-starch potatoes for a creamy texture that's perfect served warm or chilled. Elevate your next picnic, potluck, or weeknight dinner with this easy-to-make, crowd-pleasing dish. Featuring Kalamata olives, briny capers, and tender artichoke hearts, this salad is a delicious blend of salty, tangy, and earthy flavors.

Prep Time 20 mins
Cook Time 30 mins
Calories 178.7 kcal
Protein 5g
Rating 3.9 (11 Reviews)
Potato Salad With Capers Kalamata Olives And Artichoke Hearts

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Potato Salad With Capers Kalamata Olives And Artichoke Hearts

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How to Make Potato Salad With Capers Kalamata Olives And Artichoke Hearts

  1. Wash and scrub 1 lb of thin-skinned potatoes thoroughly.
  2. Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
  3. Drain potatoes and let them cool slightly. Once cool enough to handle, cut into 1-inch chunks.
  4. (Optional) Peel the potatoes before chopping if desired.
  5. In a large bowl, combine the chopped potatoes and vegetable broth.
  6. Gently toss to coat the potatoes evenly.
  7. Add the chopped parsley, Kalamata olives, artichoke hearts, olive oil, vinegar, green onions, capers, and minced garlic to the bowl.
  8. Toss gently to combine all ingredients.
  9. Season generously with salt and pepper to taste.
  10. For a warm potato salad, let the salad sit for at least 30 minutes to allow the flavors to meld. For a chilled salad, refrigerate for at least 2 hours before serving.
  11. Just before serving, taste and adjust seasonings as needed.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

6g

Fat

7g

Carbs

6g